Prep time: 10 minutes
Cook time: 3 minutes or so
Tako
Onion
Seaweed
Red Chili pepper
1 tsp shoyu
1 tsp vinegar
salt
Place tako in boiling water, stir, remove, and chop into bite size. Add onion, seaweed, and chili pepper (to your taste), season with 1 tsp vinegar, 1 tsp shoyu, and salt. Place in fridge until cool or serve right away.
Roland Campos personal collection